After a month of vacation in Germany, I couldn’t wait to be back in my kitchen. Although I cooked a lot in Germany, I was not very inspired to try out new things, and my photography motivation was even worse, as lighting was often dull and I didn’t have the right props and tools at hand to make the food look pretty for a picture.

Now back in Dubai, I spent the whole last weekend pottering in the kitchen, creating bits and bites, cakes and crackers. Very therapeutic. I took some pictures, and they turned out satisfactory, without much ado. There is no place like home. A kitchen stove, some kitchen props and nice light was all I needed to be at total inner peace.

As the weather is hot, I made us lunches that turned out to be more of a buffet of light foods: crackers, hummus, veggie sticks and salads. And these zucchini rolls. Grilled slices of zucchini filled with feta cheese, sun-dried tomatoes, fresh thyme and roasted walnuts. They are perfectly sized, each one not much more than a mouthful. I love those bite sizes especially in summer, when you can just take one if you feel like it, instead of having a whole plateful of food in front of you. Bon appetit.


2 medium zucchinis
2 garlic cloves, minced
dried chili flakes
olive oil
1/2 cup feta cheese
2 tablespoons sun-dried tomatoes
2 tablespoons walnuts
2 teaspoons fresh thyme, chopped
black pepper, freshly milled
Yields ca. 15

Place sun-dried in a small bowl. Pour over with hot water and let stand for 10 minutes to rehydrate. Then drain and finely chop. Set aside.
In a dry pan, roast the walnuts for a few minutes. Chop finely. Set aside.

In a medium bowl, beat the feta cheese until softened. Season with black pepper. Stir in sun-dried tomatoes, thyme and walnuts. Set aside.

Preheat grill.
Cut zucchinis lengthwise into thin slices. Discard the parts that are mainly skin. Apply a little olive oil on both sides, season with salt, some minced garlic and chili flakes. Grill for a few minutes on each side, until softened and lightly charred. Remove and let cool a little.

Place a half to one teaspoon of the feta mixture onto the zucchini slices. Roll up and tighten each with a toothpick. Repeat with all zucchini slices. Serve at room temperature.


  1. I love it! I looks so delicious- I’m going to make it for Iftar- small bites are perfect for when you haven’t eaten the whole day!

  2. Welcome back Anja!! Not a huge fan of zucchini, I wonder if I could sub it out with something else…maybe thin strips of roasted red peppers or eggplant, coz that feta stuffing definitely sounds delish!

  3. Mmm these sound amazing, and very easy to veganize. I’m definitely bookmarking this!

  4. I just made these, they were delicious. I had to talk my husband into trying one and then he would not stop eating them. They actually taste a bit like pizza. Thank you for the post!!! We will definitely make again. I like the idea above of using eggplant. That would work well too.

  5. These look a bit fiddly to make, but sound amazing! I’m definitely going to give them a try.

  6. @herbivoresheaven
    They are actually not very fiddly to make. The rolling up looks more complicated than it is. Give it a go!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.